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  2. Diet in diabetes - Wikipedia

    en.wikipedia.org/wiki/Diet_in_diabetes

    More modern history of the diabetic diet may begin with Frederick Madison Allen and Elliott Joslin, who, in the early 20th century, before insulin was discovered, recommended that people with diabetes eat only a low-calorie and nearly zero-carbohydrate diet to prevent ketoacidosis from killing them. While this approach could extend life by a ...

  3. Foods Diabetics Should Probably Stay Away From - AOL

    www.aol.com/lifestyle/food-diabetics-probably...

    Artificial Sweeteners. Foods for diabetics come in many different shapes and forms, but they're usually marketed as low-sugar or low-calorie. This is certainly the case for artificial sweeteners ...

  4. Diabetic? These Foods Will Help Keep Your Blood Sugar in Check

    www.aol.com/31-foods-diabetics-help-keep...

    Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.

  5. Foods Diabetics Should Avoid - AOL

    www.aol.com/29-foods-diabetics-avoid-110300424.html

    Knowing the health effects and glycemic index of foods is crucial to controlling blood sugar (adding more daily exercise is a good idea too), but thanks to popular low-carbohydrate lifestyle and a ...

  6. Dieting - Wikipedia

    en.wikipedia.org/wiki/Dieting

    Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity.As weight loss depends on calorie intake, different kinds of calorie-reduced diets, such as those emphasising particular macronutrients (low-fat, low-carbohydrate, etc.), have been shown to be no more effective than one another.

  7. Glycemic load - Wikipedia

    en.wikipedia.org/wiki/Glycemic_load

    Whereas glycemic index is defined for each type of food, glycemic load can be calculated for any size serving of a food, an entire meal, or an entire day's meals. Glycemic load of a 100 g serving of food can be calculated as its carbohydrate content measured in grams (g), multiplied by the food's GI, and divided by 100.

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